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Try the Fujiwara stainless line of knives. They're good and you can pick a few without breaking the bank and they perform very well for the money. There are others but these will fit your needs.http://www.chefknivestogo.com/fufkmse.html

Yes you can get better performance by moving up in price. As Adam suggested you may want to put more money into your go-to knife. Here are a few suggestions:

The Kikuichi TKC is a great knife. It's semi stainless, hard and holds an edge really well. Another one you could check out is the Konosuke HH stainless 210mm wa gyuto. I love this knife and it's hand made in Sakai: http://www.chefknivestogo.com/kogy24.html

The Moritaka you originally asked about is a carbon steel knife and they're unique, hand made knives by a family blacksmith shop. It's a cool knife and the steel is hard and will hold a wicked edge. You just need to keep the knife dry. I recommend it too if you want to spend up for a high quality hand made knife:http://www.chefknivestogo.com/moritaka9.html

Well, most steels have carbon in them. Some steels are Carbon steels and will Patina/Discolor with use as they react to foods. They will eventually stop reacting or you can force a patina on them. Stainless steel has Carbon and Chromium in it, the Chromium makes it "stainless". Some steels, like AEB-L, don't have a ton of carbon in them, but they take and hold a great edge due to the other elements and the ratios, better than many other steels.

Pretty much any Japanese style knife will be better edge holding and performance wise than most European style knives (Henkels, Wustoff, etc). The Fujiwara are a great bang for your buck. I like the suggestion of getting a good gyuto, and then filling in with the Fujiwara's or Artifex for the other knives.

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